Potica
The following is the Slovenian recipe that my mother passed
on to my wife. This is for a double batch or 4 loaves.
From McCall's Homebaked breads for the sweet dough recipe.
(Just the dough recipe)
Basic Sweet Dough
1/2 cup milk
2/2 cup sugar 1 teaspoon salt 6 tablespoons butter or
margarine
3/2 cup warm water (105-115F) 2 packages active dry yeast 2
eggs beaten 4 1/2 cups all-purpose flour, sifted
Mix 2 eggs, 3 1/4 cup of ground walnuts, 3/4 cup of ground
graham cracker, 1 1/2 cup of sugar, and 1/2 cup (1 stick) of
margarine. Mix well A little milk may have to be added to
make it pasty and spreadable. In small saucepan, heat milk
just until bubbles form around edge of pan; remover from
heat. Add sugar, salt and butter, stirring until butter is
melted. Let cool to lukewarm (a drop sprinkled on wrist will
not feel warm.) If possible, check temperature of warm water
with thermometer. Sprinkle yeast over water in large bowl,
stirring until dissolved. Let yeast start to work. Stir in
milk mixture. Add egg and 1 1/2 cups flour; beat, with
wooden spoon, until smooth. Add rest of flour; beat until
dough is smooth and leaves side of bowl. Turn out dough onto
lightly floured pastry cloth or lightly floured surface.
Knead until dough is satiny and elastic and blisters appear
on surface.
Place in lightly greased large bowl; Cover with towel; let
rise in warm place (85F), free from drafts until double in
bulk- 1 to 1 1/2 hours. Punch down dough with fist. Turn out
onto lightly floured surface; knead 10 - 15 times. Separate
into four balls and roll out first ball, to fit pan. Roll
out about and 1/8 th inch thick. Butter the dough with
melted margarine and put 3 tablespoons of filling on dough.
Spread filling to cover. Roll dough up and place into pan
with seam on the top. You will want to roll the dough and
filling as tight as possible. You should end up with about
5-8 layers of filling and dough. Continue with other loaves
This is the basic filling recipe other variations are used.
For our family this is traditional holiday bread. Some
families eat it at every meal. The traditional way of baking
is in a round loaf.
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